1 - 10 of 69 for chocolate custard
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Slightly grease a 1 1/2 quart mold. Melt chocolate in top of ... bowl and pour custard around chocolate. (May ... stir in the vanilla and salt (to taste).
Beat the eggs slightly. Mix the sugar, flour and cocoa. Combine eggs, dry mixture, milk and butter. Mix well. Add vanilla and salt. (Optional: Add ...
Combine first 4 ... vanilla. Stir in chocolate custard. Bake in ... (350 degrees) for 25-30 minutes. Leftover egg whites can be used for boiled frosting.
Custard: Scald milk ... Cool. Top with chocolate meringue. Chocolate Meringue: ... Remove beater. Gently stir in melted chocolate. Spread on top of custard.
Beat the egg whites with vanilla, cream of tartar until they form soft peaks (whites will whip fluffier if they are room temperature). Gradually add ...
Add chocolate to milk and ... Place dish in pan of hot water and bake at 350°F until pudding is firm and a thin knife inserted in center comes out clean.
Melt chocolate in scalded milk ... in a pan of warm water. Bake at 350 degrees for 75 minutes, or until a silver knife inserted in center comes out clean.
Mix sugar and cornstarch; add chocolate and salt. Add ... butter and vanilla. Spread hot frosting on cooled cake for a glossy look. Remains soft and smooth.
Combine above ingredients ... Stir in cooled chocolate custard mixture. Bake in ... until thick enough to spread. May add 1/2 cup nuts. Spread over cake.
Preheat oven to ... Toll House mint chocolate morsels. Cook over ... Bake at 350 degrees for 50-55 minutes. Serve warm or cooled completely. Makes 1 quart.
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